Stir-Fried Wild Rice

Now that wild rice is available pre-cooked and vacuum-packed in many supermarkets, you no longer have to boil it an hour to enjoy its nutty flavor.

4Servings

Ingredients

3 Tbs. frozen lemonade concentrate

2 Tbs. low-sodium soy sauce

1 Tbs. sesame oil

2 Tbs. vegetable oil

2 cups sliced mushrooms

3 Tbs. minced garlic

4 oz. snow peas, trimmed

4 oz. green beans, trimmed

1 10.5-oz. pkg. garlic-flavored or Asian-flavored baked tofu, cubed

1 10.5-oz. pkg. precooked wild rice

Preparation

Whisk together lemonade concentrate, soy sauce, sesame oil and 2 Tbs. water in small bowl.

Heat 1 Tbs. vegetable oil in wok over medium heat. Stir-fry mushrooms and garlic in oil 5 minutes, or until mushrooms begin to brown. Add snow peas and green beans, and cook 2 minutes more, or until just tender. Remove vegetables from wok.

Heat remaining vegetable oil in wok. Add tofu and rice, and stir-fry 5 minutes, or until tofu begins to brown. Stir in lemonade mixture. Fold in vegetables, and cook 2 to 3 minutes more, or until rice is coated with sauce and vegetables are heated through.

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